WA Beer News #21

Get comfy because there are a LOT of new beers in this post! There’s an IPA using an experimental hop variety, a berliner weisse, a saison, something barrel-aged and more …

There is a lot of stuff happening in WA’s craft beer scene that it’s genuinely hard to keep up with all the new beer releases and WA really is kicking ass when it comes to craft beer and so I thought I’d try and make a regular feature out of all the new beery goodness our state has to offer.

The girl+beer Facebook page has a list of upcoming beer events that you might find worth subscribing to!

new beers …

Mash Brewing Little NEIPA

  • 3.5 percent ABV
  • New England IPA

It’s always great to see another tasty craft brewed mid-strength because sometimes you have to be a responsible adult but you don’t want to drink a beer that could easily be a stand-in for soda water.

Colonial Small, Pirate Life Throwback IPA and Eagle Bay Mild have been the go-to mids for a while and will now be joined by Mash Brewing Little NEIPA with 375ml cans available all year round from today.

Super easy drinking, fresh and fruity hop character and low bitterness.

Big thanks to Scott and the Mash team who hosted a few bloggers and writers on Saturday to celebrate this beer hitting stores. 

Gage Roads Alby

  • Brewed with 100% WA barley

There are two versions of Gage Roads Alby, the Draught at 4.2 percent ABV and the Crisp Lager at 3.5 percent ABV. 330ml bottles are available in stores now and word is that these are two of the beers destined for the new Perth stadium.

Innate The Uprising

  • Limited release
  • Available on tap only
  • 7.0 percent ABV

Innate Brewers latest single batch brew is a Belgian IPA. You can find it on tap at Refuge Small Bar in Subiaco.

Colonial The Pioneer

  • Limited Release
  • 7.5 percent ABV
  • Single Hop IPA

Released yesterday in super limited quantities, The Pioneer is the latest in the Colonial Brewing Project Beer series following the super popular The Inquest.

The Pioneer uses a new hop variety from Hop Products Australia that is experimental so it doesn’t have a name yet, simply referred to as HPA-016. They used whole hop cones and a malt bill of pale, wheat, melanoiden and caramel rye with a clean American ale yeast.

List of stockists found here.

Thanks to Colonial Brewing Co and brand ambassador Margaret McCarron for providing me with free samples of The Pioneer.

Feral F-15

  • Limited Release
  • Bourbon barrel-aged brown ale
  • 9.0 percent ABV

First up I’ll say this beer is absurdly drinkable given its complexity and high alcohol content, either that or my palate has some pretty questionable taste buds.

The F-15 was brewed to celebrate 15 years of Feral Brewing and is also a salute to Will Irving, the man behind the brew kit. They made a brown ale and then filled Heaven Hill Distillery bourbon barrels and left the beer to age for six months.

The bourbon influence hits you right away but there’s a lot going on behind it with pear, light toast and nutty aromas. It all follows through on the palate alongside some caramel, subtle toast, vanilla and sweetish, well-rounded alcohol.

Nowhereman Festbier

  • 5.9 percent ABV
  • Limited Release
  • Available on tap only

Nowhereman Brewing got into the German spirit by brewing an Oktoberfest style beer. Festbier is a malt driven lager, a little grassy with just a hint of smoke for a twist on the classic style. Very approachable and full flavoured, you’ll find this beer at the brewery and also at Old Faithful and The Belgian Beer Cafe.

Eagle Bay Double IPA

  • 8.0 percent ABV
  • Available on tap only

This is the first double IPA from Eagle Bay Brewing and it’s super limited release with just 15 kegs available.

Mighty hop character coming from Simcoe, Columbus, Mosaic and Centennial hop varieties and is supported by pale, crystal, wheat and Munich malt.

Look out for this beer at The Norfolk in Fremantle, Five Bar in Mt Lawley and Bar Lafayette and Petition Beer Corner in the CBD.

coming soon …

Black Brewing Saison

  • 4.8 percent ABV
  • 330ml bottles

I had been hoping a local brewery would make a Saison available all year round so it was high fives all round when Nowhereman Brewing in Leederville made a saison, made it beautifully and made it part of their permanent line up.

Now Black Brewing are also coming to the Saison party!

Saison, meaning “season”, originates from Wallonia, Belgium and is a showcase for characterful fruity and spicy yeast flavours.

Black Brewing will release their Saison on Monday and even though it is officially their summer seasonal, national sales manager and all round good beer guy, Tim Hoskins, is hoping it makes a big impression and becomes part of the year-round lineup.

They’ve brewed this with a French yeast strain, a malt bill that includes wheat, corn and oats for added mouthfeel and some mandarin peel for a boost of citrus.

Cheeky Monkey x Mane Liquor x Chico Gelato Frosty Fruit Sour

  • Release Date: Friday 3 November
  • 4.4 percent ABV
  • Berliner Weisse

Two’s company but three is … going to be fantastic! Cheeky Monkey had the guys from Mane Liquor and Chicho Gelato over to brew a passionfruit, mandarin and lime sorbet Berliner Weisse and if you’re not drooling after reading that, I’m genuinely surprised.

This beer used 55kg of local juice and pulp and 10kg of Chicho Sorbet and they say the result is reminiscent of Frosty Fruits icy poles.

A sneak peek of this beer will be at Mane Liquor’s Carpark Party tomorrow.

The beer officially launches on Friday 3 November at The Bird.

news …

Scarborough Cellars get taps

Scarborough Cellars has joined the growing list of bottle shops installing taps so that we can take home more draught fresh beers. They also have a canning machine for 375ml cans to take home.

Rocky Ridge cans now available

Rocky Ridge Brewing from Busselton have recently started canning their beers. They have released their Pale Ale and IPA in 500ml cans plus their Citrus IPA in 375ml cans. 

WA Beer Week event calendar goes LIVE

WA Beer Week might still be a few weeks away – 17 – 26 November – but events are already starting to sell out so head over to check out what’s happening. There’s a 6km beer run, quiz nights, beer dinners, beer versus wine dinners, games and more!

Boatrocker Saison du Bateau + Cheese

Trying a couple of cheese pairings with Boatrocker’s Saison du Bateau

I fell in love with Boatrocker Brewery when I went to their first ‘Palate Cleanser’ event during Good Beer Week 2013, like a magnificent first date that sparked true love. At the time of the event the brewery, located in Braeside, Victoria, had only been operational for a few weeks. Owner and head brewer, Matt Houghton, hosted a small group at the brewery and took us through a tasting of his favourite sour beers from around the world.

Read more about 2013 Palate Cleanser here.

Since then as Boatrocker have released beer after beer that I have adored, in particular their infamous Ramjet.

So given my love of all things Boatrocker you can imagine my delight when I rediscovered two bottles of Boatrocker’s Saison du Bateau in the back of the home beer fridge.

[click PLAY above to see the full label]

I love a good Saison, it’s the sort of beer I’d like to have in the fridge at all times. It might sound odd but I really like the fact that this Saison is in a 330ml bottle, it just makes it more approachable if it’s just a bottle for one person.

The beer looks divine in the glass. I got aromas of lime sorbet, sourdough and a hint of pear and vanilla. There’s a lot going on in this beer but not in any sort of overwhelming way. It’s beautiful. The whole sorbet and sourdough aroma carries through to the palate, it’s citrus pithy, spicy and herbal with a dry and light mouth feel. I wish I had tried it alongside Saison Du Pont, the Saison generally considered the benchmark of the style, just to see how they compare.

Boatrocker Saison du Bateau

Boatrocker Saison du Bateu (French translation “of the boat”)

Boatrocker Saison du Bateau + Taleggio

Taleggio: An Italian caved ripened cow’s milk cheese

This was an unexpectedly nice pairing to the Saison du Bateau. The cheese, with its fruity, tangy and kinda salty flavours, seemed to coax out the spicy and herbal elements of the beer.

Boatrocker Saison du Bateau and Taleggio

Boatrocker Saison du Bateau + Chevre

Chevre: A French goat’s milk cheese

I love chevre; it’s gorgeous, creamy, tangy and bright all at once. Normally I pair it with Eagle Bay Kolsch; the bright citrus in the Kolsch is mirrored in the zesty cheese so it’s always a winner in my mind.

At first bite of chevre followed by a generous sip of Saison du Bateau I thought, “oh mannnn.” The beer swept over the cheese, melding wonderfully with citrusy flavours. The cheese seemed to release all the citrus and pithiness of the beer, smoothing over almost all the bitterness and the herbal elements of the beer sung out too.


Northbridge Brewing Co. Beer Club – Saison

“Hops are not the hero here, what is the real hero of this style is the yeast.” – Ken Arrowsmith brewer Northbridge Brewing Co. introducing the Saison tasting. 8 saisons including NBCs own limited release Saison

Every two months Northbridge Brewing Co. hold their Beer Club on a Wednesday night up on their skydeck, the top floor of the venue overlooking Northbridge Piazza. $25 gets you a seat at the tasting session which is hosted by the head brewer, Ken Arrowsmith, and features up to 8 beers.

Skydeck Northbridge Brewing Co

The first Beer Club was held in February to officially launch their limited release American IPA. Ken guided the audience through a range hop driven beers like Stone & Wood Pacific Ale and Mash Copy Cat alongside his own American IPA. Last week’s edition of Beer Club focused on farmhouse ales to coincide with their limited release Saison.

“Hops are not the hero here,” Ken said in his introduction, “what is the real hero of this style is the yeast.”

So, Saisons … what are they all about?!

Saison, meaning “season” in French, originated in Hainaut which is in the south west of Belgium (French speaking). As far as styles go, compared to others, defining the exact characteristics of a Saison is not easy.

Read: Tis the Saison – Draft Magazine

Saisons fall under the category of farmhouse ales, together with biére de garde, and are so called because they were brewed, you guessed it, on farmhouses. They were brewed in winter because a) there isn’t much to do on a farm in winter and b) with refrigeration but a distant future, brewing was only really possible in the winter cold. Brewed in winter to keep farm workers employed and enjoyed in summer to keep farmer workers refreshed. Not a bad employee retention plan if you can get it.

“The style is doubly elusive: examples are not always easy to find; not can a Saison be defined with precision.”

Michael Jackson’s Great Beers of Belgium, 6th Edition

The reason for the elusively that respected beer writer Michael Jackson refers to is that each Saison would have differed from farmhouse to farmhouse depending on location and what ingredients were available at the time. The fact they were being brewed by farmers, not professional brewers, also accounts for the lack of knowledge on this style.

“In other words, these farmer-brewers made their Saisons with whatever was at hand. This legacy lives on in the variations – on a rather loose theme – that define modern Saison”

The Oxford Companion to Beer

Our night with Ken and saisons kicked off with the one we were all there for – Northbridge Brewing Co. Saison.

“Is the first beer out yet?” Ken asked the crowd

“Yep!” we replied happily.

“Well, where is mine?!” and once Ken had a beer in hand we were ready to go …

Ken Arrowsmith - Northbridge Brewing Co.Brewer Ken Arrowsmith hosting the Northbridge Brewing Co Saison Tasting for Beer Club

I really enjoyed the Northbridge Saison, it was clean and bright with an aroma that reminded me of freshly baked banana bread. It was herbal, grassy and straw-like with a dry citrus finish.

Next up we had New Zealand’s 8 Wired Saison Sauvin, an interpretation that mixes the tradition of a French Saison yeast with a new world approach of more malt, more booze and a lot more hops. The smell was lemon sorbet and the taste smacked you in the face at first with pineapple and citrus and showing its 7% ABV. This was one of my favourites from the night.

8 Wired Saison Sauvin

8 Wired Saison Sauvin | New Zealand | 7% ABV

Third on the list was the Stockade Saison that I believe comes out of Dandenong, Victoria but other than that I don’t seem to be able to find much more information. The nose on this one was banana and lemon dominant and the flavour light and well rounded with spice, grass and bready notes.

The Jenlain Blonde from Belgium was unfortunately in poor condition and was not drinking well so we moved swiftly on to the Silly Saison brewed by Belgian brewery Brasserie de Silly.

“It’s a small town or a large village,” Ken described Silly, Belgium. The Silly Saison’s appearance was much darker than many other saisons and it was sweeter than the other beers in the tasting. “This beer characterises the contradictions of this style,” Ken remarked and he was right. The citrus, grassy and spicy flavours in the previous beers made way instead for sweet toffee, nuttiness, brown sugar and tropical fruit.

Next we came back a little closer to home with the Bridge Road Brewers Elderflower Chevalier from Melbourne. This was another stand out for me. Elderflower, apricot, lemon and a soft funky sourness buried in a light but dank body.

The second last beer took us back to Belgium or more precisely to the Brasserie du Bocq – Saison 1858. This one was a little too lemony for my liking, bursting with lemon and sherbet to the point of tingling. The finish was spicy and dry.

The final beer was Saison Dupont, the gold standard of saisons and it wouldn’t be a saison tasting without it. Brewed at the Brasserie Dupont in Belgium, the brewery has been in the Dupont family since 1920.

“By itself, this beer is obscene; with food, it is a miracle,”

Garrett Oliver, The Brewmaster’s Table

The nose reminded me of bread dough, something I don’t remember thinking when I’ve had this in the past. The flavour is spicy upfront, grassy and citrus with a beautiful lemon finish. I’ve never had a Saison Dupont and not loved it. Ken put it perfectly: “This is the benchmark. This is Saison Dupont.”

Saison Dupont

Thank you to Northbridge Brewing Co for inviting me along to this event

Cowboys + Saisons

Saturday night at home with my partner cooking a beautiful big steak and I opened two beers we had never tried before

A few years ago if someone had told me I’d be drinking a Saison brewed in Kalgoorlie I think I might have laughed at them. Granted I’ve never been to Kalgoorlie but a few years ago it would have seemed to me as an unexpected source of some great craft beer. However here I am with an empty bottle of Kalgoorlie’s own Beaten Track Brewery’s Saison on my table.

Beside this bottle is another, also empty, from American brewer Evil Twin called The Cowboy. It’s a smoked pilsner with one of the funniest blurbs I have read on a beer bottle.


This label speaks to all my silliness and child-like simplicity whilst containing a tasty beer that definitely speaks to the adult in me.

Together these were my two beers that I presented to accompany dinner on Saturday night.

My partner cooked a big, thick steak, sous vide style using an esky and a thermometer. Yeah, that’s right, you can stick your fancy sous vide machine cause an esky, a kettle and thermometer will do the job just nicely; a quick sear on the BBQ and your got yourself a bloody good piece of meat! For sides he did potato and parsley rösti and a salad of rocket, parmesan, sun dried tomatoes and pine nuts.

Beaten Track Saison
This beer is part of their Brewmaster’s Small Batch series of which there appears to be quite a few. I spotted these at Mane Liquor where Jackson, one of the staff, recommended the Saison as a highlight of the range.

This Saison is complicated in a totally lovely way, in a way that challenges you to peel away each layer and figure out what’s happening. It is very herbal and has a big whack of spices, all continually evolving as it warms. I sat on this beer for a while and at varying stages got flavours like under ripe apricots or apricot seed, banana and cooked lemon.

Evil Twin The Cowboy

Evil Twin The Cowboy on Ratebeer

This is the first smoked pilsner I have ever had and for some reason I wasn’t expecting a huge dose of smoke, perhaps because as a generalisation I tend to expect softer flavours from pilsners compared to ales. Anyway, I was wrong. There is an unmistakable smokiness to this beer, the campfire variety that makes you want to pack up your tent and get away from it all. It does well to support a sweet meaty flavour, a hint of fruit and citrus which, I’ll admit might sound a little odd, but the flavours are a winning combination.


But which went better with steak???
I’d have to give the preference to The Cowboy though it was perhaps a bit too big for the steak. Maybe a roasted dish would have been a better fit.

One thing I did conclude from the dinner, aside from my partner being a wicked home-sous vide cook, is that pine nuts and saisons should get married. There is something about the pine nuts sweeter, more oily nature that goes really well with saison, I don’t know why but I am not going to argue!

Both beers also added something of their own to the potato rösti which also had garlic and Italian parsley through it. Again The Cowboy probably dominated but it was interesting to taste the smokiness as you got into the rösti. Meanwhile the herbal and hint of grassiness in the Saison was a great harmony with the mix of spud and parsley.


girl + wild saison

For this month’s #temptingtuesday I was seeking a food match for Wild Saison, a beautiful beer from Melbourne’s La Sirene Brewing.

#temptingtuesday happens on the 1st Tuesday of the month where I throw a question into the social media world, a beery question, one that might set your tastebuds thinking and one that will tempt me. I get inspired and I blog the delicious results.

girl+beer logo with twitter

For this month’s #temptingtuesday I was seeking a food match for Wild Saison, a beautiful beer from Melbourne’s La Sirene Brewing.

Lots and lots of love came through for this beer with some seriously tasty food pairing suggestions:

Other suggested pairings included “happiness”, “a glass”, “a hot date” and (my favourite) another bottle of Wild Saison

  • Lebanese BBQ chicken
  • Asparagus and hollandaise
  • Goat’s cheese salad

As always cheese was a popular choice including:

  • Pont L’Eveque
  • “A mad chunk of tallegio”
  • “Big ass blue cheese”
  • Jackson’s Track Wash Rind cheese

The cheeses were tempting, don’t get me wrong, but I wanted to try something different. Due to my indecisive nature I went with two options which made for a rather large dinner and hopefully a more interesting blog post!

Wild Saison

This is a stunning beer, pouring a hazy straw with enticing aromas of pears, apples and spices and a definite musty quality. The flavours are undeniably funky with soft acidity, spices, under-ripe fruit and a dry finish.

La Sirene Wild Saison
6.4% ABV | Alphington, Victoria

Wild Saison + asparagus with hollandaise

This was my first attempt at hollandaise; it had mixed results*. It was a bit too salty and thin, on the upside the leftover sauce had thickened up beautifully the next day.

As for the match the beer went nicely with the hollandaise itself, providing a nice contrast between fruit acidity and creamy salty sauce. The pairing was let down by the asparagus being too delicate in flavour, the beer simply overwhelmed the poor little things.

*note: I was cheeky and found the easiest recipe I could!

Wild Saison with asparagus and hollandaise

Wild Saison + Chicken and goat’s cheese salad

This was a surprisingly good match. The peppery rocket complimented spicy elements in the beer whilst the tangy goat’s cheese and fresh grape tomatoes were a hit with the beer’s acidity. There was enough body in the salad with the chicken bulking it out, to ensure the beer didn’t dominate the dish and it wasn’t all about acidity.

Chicken Salad with Goat's Cheese

Temple + Barra

Temple Brewing is one of those breweries who stop me in my tracks at the bottleshop and create child-like excitement in me if I spot something new. Finding the Saison De Miel generated such excitement – a special edition of their Saison made with honey, hence “de miel”, and therefore had some very big boots to live up to.

Saison Grid
[Left] Saison Dupont pouring at a Five Bar / Beertasters event
[Mid Top] Artisan Saison by Brian Fitzgerald, President of WABA
[Mid Bottom] Romp Ferme Saison by Eagle Bay / The Pourhouse
[Right] Temple Saison
I do love a Saison.

From the family of Farmhouse Ales, the Saison style originated Belgium where farm workers would brew beer in winter to be drunk in summer, hence the name “Saison” which is French for “season”. Not only did it provide beer for summer but it also meant spent grain for the livestock and full time workers still had stuff to do on the farm during winter.

A bunch of farmers brewing beer, now that’s my kind of farm!

So you’ve got farmers, not brewers, making the beer so they’re not out to sell it to the public. As far as my knowledge of the topic goes, this seems to be the reason why there’s not much history on what these beers would have tasted like or even made with. After all, if there’s not enough hops on your farm, you’re going to have to find something else to flavour the beer with. Hello spices! As for grain, well it could have been a matter of whatever was lying around whether that be barley, spelt or wheat or, very likely, a combination.

For a brewer it seems the Saison is whatever you want it to be, whatever herbs or spices you wish to play with, and put your mark on the style. Of course there is a generality that Saisons are usually a little boozy, dry, hopped, fruity and golden but again, it’s wide open to interpretation you don’t want to open a beer with any expectations.

Which brings me to Victoria’s Temple Brewing Saison De Miel.

Temple Grid
[Left] Temple Bicycle Beer
[Mid] Temple Saison De Miel
[Right Top] Temple Midnight IPA
[Right Bottom] Temple Scarlet Sour
Temple Brewing is one of those breweries who stop me in my tracks at the bottleshop and create child-like excitement in me if I spot something new. Finding the Saison De Miel generated such excitement – a special edition of their Saison made with honey, hence “de miel”, and therefore had some very big boots to live up to.

Temple Saison De Miel pours a beautiful golden straw colour with a thick bubbly head that just screams “Consume Me!” I got aromas of mandarin, peach and honey and flavours covered off burnt orange, honey and a hint of nuttiness and a nice clean bitter finish.

Of course I’m not the only one who loves their stuff, this brew gets a mention from James Smith of Crafty Pint fame in his article for James Halliday, a Year in Beer – along with 49 other great Australian Brews, check it out here.

I decided to match it with some grilled barramundi, BBQ potatoes and zingy chilli salsa. The pairing was nice but could have been improved with some sweetness in the dish to really enhance the citrus/honey flavours in the beer, perhaps some honeyed green veggie or mango based salsa.

Temple Saison De Miel with Barramundi

Saison + Cheese

I was recently inspired by a fellow beer lover asking me on the girl+beer Facebook page about some cheese and Saison matching. I wrote back with a few suggestions and couldn’t get the idea out of my head so I did a little tasting of my own!

Beer + Cheese … Amazing!

Saisons are one of the harder styles to pin down to any definite specifications since they didn’t really have any to begin with. They were brewed by farm workers rather than professional brewers and, as such, the recipe consisted of whatever they had access to. Belonging to the family of Farmhouse Ales, Saisons; which is the French word for “season” were brewed in southern Belgium during the cooler months because the poor guys were still waiting for the invention of refrigeration. The story goes that Saisons had three purposes – first, to keep the more senior farm workers employed with things to do (i.e. make beer) when it was cold and farming was pretty quiet; second, to brew refreshing beer for the workers in the summer months and third to produce spent grain that the animals would happily munch away on. Generally speaking they are well carbonated, hoppy, dry and complex with different herbs and spices being incorporated into the mix.

This post was inspired by a fellow beer lover asking me on the girl+beer Facebook page for some cheese and Saison matching ideas and after tinkering around in my beer-adled mind, I came up with three suggestions:

  1. Vintage Cheddar
  2. Brie
  3. Manchego
The question played on my mind for a few days to the point where I just had to try it for myself. I’ve done a little Saison and cheese matching whilst hosting beer events at Five Bar (Perth) but not in depth and it’s not the sort of beer style you tend to have rolling around the fridge. However, since I just happened to have a bottle of Temple Saison chilled and ready to be consumed it seemed like the beer and cheese gods had spoken.
Temple Saison – beautifully well balanced, complex and delightful!
Melbourne, Victoria
6.0% abv | Style: Saison
After work I went to the local IGA and stared at the fridge, my options were a bit limited so I couldn’t get all the matches I had suggested, but that’s what I get for shopping outside normal working hours. I walked away with Harvey Vintage Cheddar, Mainland Camembert and some Hindmarsh Valley Chevre.
Mainland Special Reserve Camembert
New Zealand
The camembert, a soft cow’s milk cheese, was a lovely match in that the texture was soft, creamy and almost stuck to the tongue for the saison to wash over and bubble on top of. I’ve always loved camembert and especially the rind; it’s a very specific taste; earthy and almost like raw mushrooms. It’s texturally interesting with a distinctive flavour, much like saisons with their unique Belgian yeast flavours that are best described as, well, Belgian yeast flavours reflecting that same earthiness and complexity as camembert.
Hindmarsh Valley Chevre
South Australia
The chevre was an interesting match; it is a South Australian goat’s milk cheese that’s soft and almost hints at falling apart but it doesn’t (what a cheeky cheese!). It was a little sharp, a little bittersweet and overall has softer flavours than the Vintage Cheddar and Camembert; the dry wheat like characters in the Saison were similarly soft but distinctive. Perhaps this was more a case of soft, earthy and herbal flavours meeting together.
Harvey Fresh Vintage Cheddar
Western Australia
I think I enjoyed the Vintage Cheddar the most, its texture was ever so slight crumbly and left a thick coating on the tongue which the Saison grabbed hold of. That’s the beautiful thing about beer and cheese matching, the carbonation of the beer and the bitterness from the hops are great for cutting through cheese and opening up flavours. Sharp and fruity, rich and dry, I had initially worried the Vintage Cheddar would be too much for the Saison but I had underestimated this powerful but subtle Belgian ale. It has great hop character in terms of fruity aromas and flavours rather than any strong bitterness and this plays nicely with rich creamy cheddar.
As a style, Saisons touch on all the things I love about beer with interesting heritage, a mind-blowing match with food and when I’ve done tastings of it with people who’ve never tried it before, and never heard about it, they instantly fall in love. It seems to transcend the words “actually I’m not really a beer person” and it’s always fun to turn a sentence like that completely on its head.